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INTERNATIONAL JOURNAL OF SCIENTIFIC DEVELOPMENT AND RESEARCH International Peer Reviewed & Refereed Journals, Open Access Journal ISSN Approved Journal No: 2455-2631 | Impact factor: 8.15 | ESTD Year: 2016 open access , Peer-reviewed, and Refereed Journals, Impact factor 8.15 |
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| Paper Title: | Formation of probiotic yogurt and its imp |
| Authors Name: | Tirmale Sopan , Trupti Pandya |
| Unique Id: | IJSDR2307183 |
| Published In: | Volume 8 Issue 7, July-2023 |
| Abstract: | Yogurt is one of the world's most widely consumed fermented dairy products. It has been recognized for its health and nutritional benefits due to its high digestibility, and bioavailability of protein, energy, calcium, and other micro and macronutrients. It also helps with immune function and weight management. The definition of probiotics has changed over time about both the growing interest in the use of viable bacterial supplements and the advancements in our understanding of their mechanisms of action. The purpose of this review is to provide a comprehensive overview of the various probiotic strains that can be used to make yogurt, a bacterial fermentation product that contains digested lactose and specific, viable bacteria, typically Lactobacillus bulgaricus and Streptococcus thermophilous. |
| Keywords: | Key words: Probiotics, Dairy, Macronutrients, Fermentation, Lactobacillus, Supplement. |
| Cite Article: | "Formation of probiotic yogurt and its imp", International Journal of Science & Engineering Development Research (www.ijsdr.org), ISSN:2455-2631, Vol.8, Issue 7, page no.1236 - 1242, July-2023, Available :http://www.ijsdr.org/papers/IJSDR2307183.pdf |
| Downloads: | 000338538 |
| Publication Details: | Published Paper ID: IJSDR2307183 Registration ID:207837 Published In: Volume 8 Issue 7, July-2023 DOI (Digital Object Identifier): Page No: 1236 - 1242 Publisher: IJSDR | www.ijsdr.org ISSN Number: 2455-2631 |
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